Chia Oil Microcapsules Obtained by Different Drying Methods

A technology used to protect chia oil from lipid oxidation during processing and storage is microencapsulation. Thus, microcapsules containing could be applied as an ingredient develop enriched foods with ω-3 fatty acids. The objective of this achieve high microencapsulation efficiency provide greater oxidative stability the oil. This work compares obtained by different methods such spray-drying freeze-drying. To establish relationships between microencapsulated using both methodologies some characterization parameters studied, a multivariate analysis was carried out considering parental emulsions 10 or 15% w/w oil, 10% lactose, sodium caseinate, whose aqueous phases were not heat-treated at 60 100 °C, 30 min. results show that main components 1 (CP1) 2 (CP2) explain 46.7 38.1% observed variability, respectively, totaling around 85%. CP1 allowed separation freeze-drying ones, while CP2 permitted discriminate within freeze-drying, systems treated min rest microcapsules. made it possible differentiate ones. former being associated luminosity efficiency, well lower level moisture content, water activity, b* (blue-yellow component CIELab system) values.